1 peck green tomatoes

2 quarts sweet green peppers

2 onions

1 medium-sized cabbage

1 head celery

1 1/2 cupfuls brown sugar

1 1/2 cupfuls granulated sugar

1 ounce white mustard seed

2 ounces stick cinnamon broken

1 1/2 ounces whole cloves 1 ounce whole allspice 3/4 cupful salt Vinegar

Wash the tomatoes and peppers. Remove the bloom ends from the tomatoes and the seeds from the peppers. Peel the onions, and quarter the cabbage, removing the core. Clean the celery, and chop the vegetables separately. Put in a preserving kettle in alternating layers with the salt and let stand over night. Then drain off the liquid. Tie the spices in a bit of cheescloth. Add to the vegetable mixture with the sugar. Cover with vinegar, gradually heat and simmer till the vegetables are translucent. Transfer to sterilized jars, and seal.